LCHF Chia Raspberry Breakfast
At times, I grow oh so tired of eggs for breakfast. And yes, even of bacon! Before LCHF, I would probably have gone with a carb breakfast – toast, cereal – but not any more. Taking into consideration also that I prefer my breakfast fast and easy to make on a weekday, and also nice and filling since I don’t usually get around to lunch until 1 or 2 pm, I had to go digging into alternatives. At times, I eat Greek yoghurt. I normally mix it with a little heavy cream, dress it with a few fresh berries and either my homemade LCHF Granola or a little Sukrin Fiber Syrup Gold. However, my daughter is a huge fan of chia seeds and I thought I’d experiment with a breakfast based on chia seeds. It came out REALLY well – almost like eating dessert for breakfast – so I thought I’d share the recipe:
NB! Mix the ingredients the night before the desired breakfast and keep in the fridge overnight!
1 can of organic coconut milk, the creamy kind (you could use regular almond or coconut milk, the consistency would just be a little different)
1 cup berries (I used fresh raspberries but any kind of fresh or frozen berries will work)
Juice of 1/2 (Meyer) lemon
2 T sweetener (I used Sukrin Fiber Syrup Gold)
1/2 t vanilla extract
4 – 5 T chia seeds
Crush the berries with a fork, stir in lemon juice, sweetener and vanilla extract – and when mixed thoroughly, stir in coconut milk. Add the chia seeds, mix well and leave the mixture in a sealed container overnight. Enjoy for breakfast, dessert or even as a snack with a few berries on top.
I used the Thai Kitchen Organic Coconut Milk and the consistency came out almost like vanilla pudding. However, it will be more liquid if you were to use almond milk, but still delicious!